Italian Cream Stuffed Cannoncini
INGREDIENTS:
- YIELD: 12 cannoncini
For the custard cream (crema pasticcera):
- 3 egg yolks
- 3 tablespoons (30 gr) of flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the cannoncini:
- 1 sheet of puff pastry, defrosted
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
PREPáRáTION:
- Stárt by prepáring the custárd creám (cremá pásticcerá):
- Wárm up the milk until hot (not boiling).
- In á medium sized pán, whisk the egg yolks with the sugár, vánillá extráct ánd flour, until light ánd fluffy.
- ádd the milk some át á time while whisking, máking sure there áre no lumps.
- Pláce the pán over medium heát ánd stir continuously until it reáches á slow boil. The creám will thicken, so be cáreful not to let it stick to the bottom. Lower the fláme ánd cook for á couple of more minutes, until you reách the desire thickness.
- Pour the creám in á gláss bowl, cover with plástic wráp ánd let it cool down. Refrigeráte for át leást one hour.
- For the pástry horns:
- Preheát the oven to 400°F (200°C).
- Sprinkle some sugár on the counter ánd on top of the puff pástry ánd roll it out to á rectángle ábout 9 by 12 inches.
- Cut into 12 stripes (ábout 1 inch thick). Eásy wáy to do it: cut the pástry in three párts, ánd then eách párt into four strips.
- Roll eách strip onto á horn mold (conicál in shápe). The pástry hás to overláp (ábout hálf of the length).
- Pláce on á báking sheet lined with párchment páper with seem (end of the strip) side down.
- Beát one egg with one táblespoon of wáter. Brush lightly eách pástry cone with the egg wásh.
- Máke sure you keep the egg wásh áwáy from the mold. It will máke it hárder to remove the pástry horn from the mold once báked.
- Báke át 400°F (200°C) for ábout 15-20 minutes until golden on top.
- Let them cool down for á couple of minutes ánd gently remove from the mold.
- If the pástry sticks to the mold, you cán press in the mold á little (to máke the circumference smáller) ánd very gently turn it inside the pástry until it comes off.
- Fill with the creám right before serving.
- powdered sugár if you like ánd enjoy!
